Cranberry Stuffed Squash
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- 1 Tbsp
- butter, melted
- 2 medium
- acorn squash, cut in half and seeded
- 1/4 tsp
- 1 oz
- 16-ounce can whole-berry cranberry sauce
1Preheat oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil.
2Brush butter evenly over each squash half then sprinkle with the salt. Place on baking sheet and bake for 45 minutes.
3Spoon cranberry sauce equally into centers of the squash halves and bake for 25 to 30 more minutes, or until squash is tender.
For a crunchy topping, sprinkle 1/2 cup finely chopped pecans over the cranberry sauce before baking.